Catarina da Costa Rodrigues Barbosa
AuthID: R-000-MZ4
1
TITLE: Machine Learning Techniques Disclose the Combined Effect of Fermentation Conditions on Yeast Mixed-Culture Dynamics and Wine Quality
AUTHORS: Barbosa, C; Ramalhosa, E; Vasconcelos, I; Reis, M; Mendes Ferreira, A;
PUBLISHED: 2022, SOURCE: MICROORGANISMS, VOLUME: 10, ISSUE: 1
AUTHORS: Barbosa, C; Ramalhosa, E; Vasconcelos, I; Reis, M; Mendes Ferreira, A;
PUBLISHED: 2022, SOURCE: MICROORGANISMS, VOLUME: 10, ISSUE: 1
INDEXED IN: 
Scopus 
WOS
Scopus WOS2
TITLE: Production of blueberry wine and volatile characterization of young and bottle-aging beverages
AUTHORS: Ana Mendes Ferreira; Eduardo Coelho; Catarina Barbosa; Jose M Oliveira; Arlete Mendes Faia;
PUBLISHED: 2019, SOURCE: FOOD SCIENCE & NUTRITION, VOLUME: 7, ISSUE: 2
AUTHORS: Ana Mendes Ferreira; Eduardo Coelho; Catarina Barbosa; Jose M Oliveira; Arlete Mendes Faia;
PUBLISHED: 2019, SOURCE: FOOD SCIENCE & NUTRITION, VOLUME: 7, ISSUE: 2
INDEXED IN: Scopus WOS
Scopus WOS3
TITLE: Genome sequence of the non-conventional wine yeast Hanseniaspora guilliermondii UTAD222 unveils relevant traits of this species and of the Hanseniaspora genus in the context of wine fermentation Full Text
AUTHORS: Isabel Seixas; Catarina Barbosa; Arlete Mendes Faia; Ulrich Gueldener; Rogerio Tenreiro; Ana Mendes Ferreira; Nuno P Mira;
PUBLISHED: 2019, SOURCE: DNA RESEARCH, VOLUME: 26, ISSUE: 1
AUTHORS: Isabel Seixas; Catarina Barbosa; Arlete Mendes Faia; Ulrich Gueldener; Rogerio Tenreiro; Ana Mendes Ferreira; Nuno P Mira;
PUBLISHED: 2019, SOURCE: DNA RESEARCH, VOLUME: 26, ISSUE: 1
INDEXED IN: Scopus WOS
Scopus WOS4
TITLE: Characterizing the Potential of the Non-Conventional Yeast Saccharomycodes ludwigii UTAD17 in Winemaking
AUTHORS: Marcos Esteves; Catarina Barbosa; Isabel Vasconcelos; Maria Joao Tavares; Arlete Mendes Faia; Nuno Pereira Mira; Ana Mendes Ferreira;
PUBLISHED: 2019, SOURCE: MICROORGANISMS, VOLUME: 7, ISSUE: 11
AUTHORS: Marcos Esteves; Catarina Barbosa; Isabel Vasconcelos; Maria Joao Tavares; Arlete Mendes Faia; Nuno Pereira Mira; Ana Mendes Ferreira;
PUBLISHED: 2019, SOURCE: MICROORGANISMS, VOLUME: 7, ISSUE: 11
INDEXED IN: Scopus WOS
Scopus WOS5
TITLE: Comparative Transcriptomic Analysis Reveals Similarities and Dissimilarities in Saccharomyces cerevisiae Wine Strains Response to Nitrogen Availability Full Text
AUTHORS: Catarina Barbosa; Jose Garcia Martinez; Jose E Perez Ortin; Ana Mendes Ferreiral;
PUBLISHED: 2015, SOURCE: PLOS ONE, VOLUME: 10, ISSUE: 4
AUTHORS: Catarina Barbosa; Jose Garcia Martinez; Jose E Perez Ortin; Ana Mendes Ferreiral;
PUBLISHED: 2015, SOURCE: PLOS ONE, VOLUME: 10, ISSUE: 4
6
TITLE: Genomic expression program of Saccharomyces cerevisiae along a mixed-culture wine fermentation with Hanseniaspora guilliermondii Full Text
AUTHORS: Catarina Barbosa; Arlete Mendes Faia; Patricia Lage; Nuno P Mira; Ana Mendes Ferreira;
PUBLISHED: 2015, SOURCE: MICROBIAL CELL FACTORIES, VOLUME: 14, ISSUE: 1
AUTHORS: Catarina Barbosa; Arlete Mendes Faia; Patricia Lage; Nuno P Mira; Ana Mendes Ferreira;
PUBLISHED: 2015, SOURCE: MICROBIAL CELL FACTORIES, VOLUME: 14, ISSUE: 1
7
TITLE: H. guilliermondii impacts growth kinetics and metabolic activity of S. cerevisiae: The role of initial nitrogen concentration Full Text
AUTHORS: Patricia Lage; Catarina Barbosa; Beatriz Mateus; Isabel Vasconcelos; Arlete Mendes Faia ; Ana Mendes Ferreira ;
PUBLISHED: 2014, SOURCE: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 172
AUTHORS: Patricia Lage; Catarina Barbosa; Beatriz Mateus; Isabel Vasconcelos; Arlete Mendes Faia ; Ana Mendes Ferreira ;
PUBLISHED: 2014, SOURCE: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 172
8
TITLE: The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation Full Text
AUTHORS: Catarina Barbosa; Arlete Mendes Faia ; Ana Mendes Ferreira ;
PUBLISHED: 2012, SOURCE: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 160, ISSUE: 2
AUTHORS: Catarina Barbosa; Arlete Mendes Faia ; Ana Mendes Ferreira ;
PUBLISHED: 2012, SOURCE: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 160, ISSUE: 2
9
TITLE: Fatty acid composition of several wild microalgae and cyanobacteria, with a focus on eicosapentaenoic, docosahexaenoic and alpha-linolenic acids for eventual dietary uses Full Text
AUTHORS: Catarina Guedes, AC ; Helena M Amaro; Catarina R Barbosa; Ricardo D Pereira; Xavier Malcata, FX ;
PUBLISHED: 2011, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 44, ISSUE: 9
AUTHORS: Catarina Guedes, AC ; Helena M Amaro; Catarina R Barbosa; Ricardo D Pereira; Xavier Malcata, FX ;
PUBLISHED: 2011, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 44, ISSUE: 9
10
TITLE: Microalgal and cyanobacterial cell extracts for use as natural antibacterial additives against food pathogens. Microalgal and cyanobacterial extracts against food pathogens Full Text
AUTHORS: Ana Catarina Guedes ; Catarina R Barbosa; Helena M Amaro; Claudia I Pereira; Francisco Xavier Malcata ;
PUBLISHED: 2011, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 46, ISSUE: 4
AUTHORS: Ana Catarina Guedes ; Catarina R Barbosa; Helena M Amaro; Claudia I Pereira; Francisco Xavier Malcata ;
PUBLISHED: 2011, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 46, ISSUE: 4
